Meat Sauce with White Beans and Gremolata

The carrots and celery, peel and finely chop. Peel and chop the onion. Peel the garlic and press through a garlic press. Finely chop the basil, reserving some leaves for garnish. Heat the oil in a skillet and sauté the onions and garlic until translucent. Add the carrot and celery and sauté briefly. Add the minced meat in batches and saute, stirring over high heat until no longer pink. Season with salt and pepper. Add the tomato paste, peeled tomatoes and the drained beans and stir to combine. Simmer 30 minutes. Rinse the tomatoes, cut in half, remove the seeds, dice finely.

For the gremolata: Finely grate the lemon zest. Chop the parsley. Peel and finely chop the garlic.